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Milanese historic bottles dating back to the 50s that you will find a wide selection of wines, liqueurs, oils and food products, but above all a story of passion of a person who with love, edition and continuous research carries on this activity.
Opening Hours Monday - Friday: 8.00-18.00 Uhr
An Australian term for a broad category of sweet wines included fortified and botrytized wines.
French term for the dead yeast and sediment of wine also known as lees.
A metric measure of volume equal to 33.8 fluid ounces (U.S.) or 35.2 fl oz (imperial).
French term for a named vineyard site. Usually used in the context of describing individual vineyards below Grand cru status.
French term meaning "liqueur-like" used for dessert wine with a luscious almost unctuous quality. Often used to describe wines made by botrytis-infected grapes
A wine that has been oxidatively aged by maderisation. Often associated with the wines of Madeira
Spanish term for a sparkling wine made according to the traditional method
A bottle holding 1.5 litres the equivalent of two regular wine bottles.
French term for a grape grower who makes their own wine. Often associated with the Champagne wine region where producers of Grower Champagnes are identified by the initials RM (for Récoltant-Manipulant) on wine labels
The distillate made from pomace. The term can also refer to the pomace itself or in the Champagne region to individual press fractions from the traditional vertical wine press.
A qualification (not an academic degree) conferred by The Institute of Masters of Wine which is located in the United Kingdom.
A light German wine flavored with sweet woodruff in addition to strawberries or other fruit.
A wine-like alcoholic beverage made of fermented honey and water rather than grape juice.
Originally created in California these blended wines can be summed up as the "American Bordeaux". The term is a blend of the words "merit" and "heritage" and pronounced the same. The Red blend is made from at least 2 of the 5 Bordeaux grape varieties: Cab ...
A large bottle holding six liters the equivalent of eight regular wine bottles.
French term for a sparkling wine that has been aged with its neck down following the completion of autolysis but before dégorgement. Wines that are being riddled (remuge) will end up sur pointe with the yeast sediment consolidated in the neck of the bottl ...
Italian term for a sparkling wine that has gone through secondary fermentation in a tank (Charmat method) as opposed to the traditional method of fermentation in the bottle that consumers will eventually purchase.
Italian terms for a sparkling wine that has gone through secondary fermentation according to the traditional method
The balance of weight acidity and fruit flavors that are perceived while the wine is still in the tasters mouth and before swallowing
French term for a vintage date that can appear on a wine label
French term for a wine that has spent time aging on the lees during which it may have derived some flavors from autolysis. Often associated with the Loire wines of the Muscadet region.
French and Spanish terms for a fortified wine made by mixing unfermented grape juice with an alcohol spirit. For example Pineau des Charentes
French term usually used for wines of mid-level sweetness or liquoreux.[9]
French term for an appellation where all the vineyards in the appellation are under single ownership.
The sparkling effervescence of a wine. In the glass it perceived as the bubbling but the surface of the glass can affect this perception. Premium quality sparkling wine has a mousse composed of small persistent string of bubbles.
A large bottle holding 15 litres the equivalent of 20 regular wine bottles.
French for "trader". A wine merchant who assembles the produce of smaller growers and winemakers and sells the result under its own name.
Wines produced outside of the traditional wine growing areas of Europe and North Africa.
A fungal virus brought on by Botrytis cinerea that results in dehydrated and shrivelled grapes that are high in concentrated sugar. Noble Rot grapes are an essential component of many Austrian and German wines.
Wines produced inside of the traditional wine growing areas of Europe and North Africa.
A winetasting term for anything that affects one of the main senses such as smell. An example would be an affliction of the common cold or being in a room with someone wearing an overwhelming amount of perfume.
French and Italian terms that indicate a wine has a higher alcohol level and may have received more aging prior to release. In France this term is often seen with Bordeaux wines
A Bordeaux wine estate that doesn't have any official designation of classification.
French term for a simple quaffing white wine with pleasing fruit structure and balance of acidity.
An allowance within the French AOC system that allows producers to exceed the official maximum limit on yields by as much as 20% in warm weather years. Critics such as wine writer Tom Stevenson describes this loophole (also known as "PLC") as "legalized c ...
A proposal for enhancing the economic status of the wine industry in Bordeaux.
British English slang for an inexpensive bottle of wine. The term is thought to originate from the French word for white wine "blanc".
A sweet fortified wine which is produced from grapes grown and processed in the Douro region of Portugal. This wine is fortified with the addition of distilled grape spirits in order to boost the alcohol content and stop fermentation thus preserving some ...
A sweet botrytized wine made in the French region of Alsace
Spanish aging designation. For red wines this means that a wine has been aged for at least 3 years following harvest with at least 12 months in oak. For Spanish white wines the designation means that the wine has been aged for at least 18 months with at l ...
Terms given to wine to indicate that it is of higher quality than usual sometimes with longer aging and higher alcohol levels. Outside of the use of "Reserva" in Spanish wines these terms usually have no official standings or requirements.
The unfermented sugar left over in the wine after fermentation. All wines including those labeled as "dry wines" contain some residual sugars due to the presence of unfermentable sugars in the grape must such as pentoses.
French term for a very sweet wine. Often used as a description for very sweet sparkling wine
The addition of Amarone flavor to Valpolicella wine by allowing the Valpolicella to pass over the drained must of an Amarone on its way to secondary fermentation.
A large bottle holding nine litres the equivalent of 12 regular wine bottles.
A tart punch made from red wine along with orange lemon and apricot juice with added sugar.
French Italian Spanish and Portuguese terms for a dry wine. In Champagne production "Sec" wines are actually medium-dry being sweeter than Brut and Extra Dry with 12-17 grams/liter of sugar added in the dosage.
The aromas in wine that are derived from the winemaking process which includes fermentation as well as potentially malolactic fermentation and oak aging. This is in contrast to the primary aromas which come from the grape variety itself and the tertiary a ...
German wine classification for dry wines from a single vineyard location
In the Austrian wine region Wachau a classification of wine with a harvest must weight be between 15-17°KMW with no chaptalization permitted and a finished alcohol level no greater than 11%. These wines usually the lightest in body among the wines of Wach ...
Italian term for a sparkling wine made from any production method
A wine bottle that holds approximately 6 oz (175-187 mL) or one-fourth the equivalent of a typical 750 mL bottle; a single-serving.
German for "late harvest" that is made without chaptalization. A Prädikat in Germany and Austria.
Effervescent wine containing significant levels of carbon dioxide.
In the Austrian wine region Wachau a classification of wine with a harvest must weight of at least 18.2°KMW and a finished alcohol level of at least 12.5% with no more than 8 g/l residual sugar. These wines are usually the most rich and full-bodied wines ...
Wines made in the United States but named after places that the Alcohol and Tobacco Tax and Trade Bureau requires be modified by a US name of geographic origin. Examples would be New York Chablis Napa Valley Burgundy or California Champagne.
A fortified wine that has been subjected to controlled oxidation to produce a distinctive flavor.
A large bottle holding 4.5 litres the equivalent of six regular wine bottles.
